The work aims to study the effect of catechin concentration on the storage quality of bread. The effects of different concentrations of catechin (0%, 0.025%, 0.05%, 0.1%, 0.2%, 0.4%) on the thermal property, specific volume, sensory quality, sulfhydryl group, oxidation stability, free radical scavenging ability, color and texture of bread were investigated. With the increase of catechin content, the specific volume of bread first increased and then decreased. The specific volume of bread with 0.05% catechin was the largest (P<0.05). During the storage of 1-5 d, the sulfhydryl content, peroxide value and thiobarbiturate value of bread gradually decreased with the addition of catechin, while the DPPH free radical scavenging rate and the ABTS free radical scavenging rate gradually increased. The addition of catechin improved the antioxidant activity of the bread. Catechin can be used in functional breads.